Fillet of pork with blood orange

Tender pork fillet and tangy blood oranges combine with flavoursome herbs in this speedy but special supper from Gennaro Contaldo
By Gennaro Contaldo
Fillet of pork with blood orange
  • Rating:
  • Serves: 2
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 200 g pork fillet, sliced into 8 pieces
  • salt, and freshly ground black pepper
  • 3 tbsp extra virgin olive oil
  • 1 small shallot, finely chopped
  • 5 sage leaves, finely chopped
  • 2 sprigs of thyme, finely chopped
  • 2 sprigs of rosemary, finely chopped
  • 10 chives, finely chopped
  • 3 blood oranges


1. Season the meat with salt and freshly ground pepper and set aside.

2. Heat the olive oil in a frying pan and add the finely chopped shallots. Cook gently for a couple of minutes, increase the heat a little and add the pork pieces. Cook for 2 minutes on each side.

3. Add the herbs to the pan, together with the juice of half an orange.

4. Peel and slice 2 blood oranges, reserving a little zest for garnish. Arrange the orange segments onto dinner plates, and top each with a piece of pork fillet. Spoon over the sauce, drizzle with extra virgin olive oil and garnish with the sliced orange zest.

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